Huevos Rancheros

2  tsp olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and finely sliced
2 red peppers, deseeded and finely sliced
2 fresh hot chili peppers of your choice, deseeded and finely sliced
1 large dried chili
3 bay leaves
sea salt and freshly ground black pepper
2  10 oz cans of chopped tomatoes
2 large tomatoes, sliced
6 large eggs
6 tortillas
3/4 Cup grated cheese of your choice. I like a Mexican blend

Get a large lidded frying pan on a high heat and add olive oil. Add the onion, garlic, peppers, fresh and dried chili's, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veggies. Add your canned  tomatoes and use a  potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you've got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Remove the bay leaves and lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick sauce. Add them in as quickly as you can so they all get to cook for roughly the same amount of time. Salt and pepper each egg and put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 350 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with your warmed tortillas. Place a tortilla on your plate top with an egg and plenty of sauce and add some grated cheese on top, roll up and enjoy.